About this Recipe
Chana dal sattu (roasted split chickpea flour) is a favorite in the Indian state of Bihar. Families in the region use sattu in all kinds of recipes: to make breads, laddus, porridge, even drinks. I learned how to make sattu sharbat from Manoj Singh Rajput, spokesperson, Bihar Foundation, a diaspora organization in Mumbai. In Bihar and the neighboring states of Jharkhand and Uttar Pradesh, the drink is called sattu jhora, but Manoj refers to it as a Desi “Horlicks,” alluding to the British malted drink that is still popular in India. In summer, sattu sharbat is the first thing Manoj and his family have in the morning, “like a savory breakfast smoothie,” he says. Sattu has a lovely nutty flavor with a hint of sweetness.
Split chickpea sattu is a rich source of digestable plant-based protein, and minerals such as calcium, iron, and magnesium. It also has a low glycemic index and high fiber content.
Note: If you would like to make one serving, this recipe is easily quartered; use the tiniest pinch of asafetida (optional). Sattu is available at Indian markets and online.
- About 1 cup (200 g) of sattu (roasted chana dal flour)
- 4 cups (1 liter) of water, chilled or at room temperature
- Black salt for seasoning
- 1 medium onion, finely chopped
- 1 or 2 finely chopped green chiles (optional)
- ½ cup (40 g) finely chopped cilantro
- 1 Tbsp (15 g) cumin powder
- A pinch of asafetida (optional)
- Juice of 2 lemons or limes
Step 1Stir the sattu in 1 cup of water, mix well to ensure there are no lumps. Pour this into your serving jug or a big vessel. Add 3 more cups of water, the chopped onions, chile, cilantro, cumin powder, asafetida, and season with black salt. Mix well. Squeeze some lemon juice. This makes 1 liter. Pour and serve in glasses.
Level Up: Add boondi (crunchy drops of fried chickpea flour batter) for added texture.
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